My easy, vegan “Pumpkin Pie Spiced Pecans” provide a festive nibble for any winter holiday soirée. Crunchy pecan halves are coated in maple syrup and pumpkin pie spice and then roasted to perfection to create a not-too-sweet, nutty treat. Plus, they make a great garnish for desserts like puddings, cakes, pies, and parfaits!
ABOUT THE RECIPE:
Serve these delicious “Pumpkin Pie Spiced Pecans” for a satisfying treat anytime! Pecan halves are coated in maple syrup and plenty of spice and then roasted to perfection to create a flavorful nutty treat. Plus, they make a great garnish for desserts like puddings, cakes and parfaits!
Makes 2¾ Cups
INGREDIENTS:
- 2¾ cups pecan halves
- 2 tablespoons maple syrup
- ½ teaspoon pumpkin pie spice (see note for substitutions)
INSTRUCTIONS:
Preheat the oven to 400°F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the pecan halves, maple syrup, and pumpkin pie spice in a medium-sized bowl and stir with a large spoon to evenly coat the pecans.
Transfer the pecan mixture to the prepared baking sheet. Spread the pecans in an even layer. Bake for 5 to 8 minutes, or until golden brown, checking often so the pecans do not burn.
Put the baking sheet on a wire rack and let cool 25 to 30 minutes and serve warm, or refrigerate and serve cold. Covered tightly and stored in the refrigerator, Pumpkin Pie Spiced Pecans will keep for about 1 week.
- Chef’s Note: If preferred, replace the pumpkin pie spice with ground cinnamon or apple pie spice.
